In a skillet heat the following on low heat while
constantly stirring: Coriander seeds, fenugreek
seeds, black gram, bengal gram, sesame seeds,
asafoetida and oil. When the black gram turns
slightly brown, remove from heat. Let cool and
then powder. It will look like a crumbly powder
because of the oil.

To the above powder add salt, chili powder,
turmeric, tamarind paste and a few drops of water
and make into a semi solid paste.

Wash eggplants, pat dry and then cut them into
four, lengthwise, to threefourth's of their total
length. Stuff a little of the above semi solid
paste into each eggplant and keep aside. Repeat
for the remaining eggplants.

Heat oil in a wide, non-stick skillet and place
all the above eggplants in it. Cook on medium
heat while periodically turning them to cook
evenly. Cook until the eggplant is tender.

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